Carpaccio of Roasted Beets

Ingredients

• 3 medium/large sized beets

• Pinch sea salt

Dressing

• 1/3 cup water

• 1/4 cup diced carrots

• 1 Tbsp diced shallots

• 1 Tbsp Dijon mustard

• 1 Tbsp red wine vinegar

• 1 Tbsp fresh grated orange zest

• 2 tsp extra virgin olive oil

• Pinch sea salt

• Pinch freshly ground black pepper

• 1 Tbsp minced red onion

• 2 Tbsp minced carrots

• 2 Tbsp chopped fresh parsley

• 1 Tbsp chopped fresh chives

• 2 oranges, peeled and sectioned

Instructions

1. Preheat oven to 450ºF.

2. Scrub beets and trim roots and tops. Wrap in tin foil and bake for 1 hour. Cool, peel and thinly slice. Evenly divide beet slices onto 6 small plates. Sprinkle with salt.

3. Combine all ingredients for dressing in a blender and puree until very smooth. Drizzle 2 tablespoons of dressing over each serving of beets.

4. In a small bowl, combine red onion, carrots, parsley and chives.

5. Sprinkle 1 tablespoon onion/carrot/herb mixture on top of the beets. Garnish each serving with 3 orange sections.